Entree: Turkmenistan – National Cuisine – Kovurma (Traditional Turkmen braised lamb stew with onions and tomato, slow-cooked until tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil or lamb fat
- 2 large onions, thinly sliced — about 2 1/2 cups (375 g)
- 4 cloves garlic, minced — about 12 g
- 2 medium carrots, cut into 1/2-inch (1.3 cm) rounds — about 1 cup (120 g)
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) hot water or light beef broth
- 2 medium potatoes, cut into large chunks (optional) — about 10 oz (280 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 bay leaf
- Salt to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or dill for garnish

Instructions

1. Pat the lamb cubes dry and season lightly with salt and pepper. Heat the oil in a heavy-bottomed pot over medium-high heat. In batches, brown the lamb on all sides without overcrowding, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium and add the sliced onions to the pot. Cook, stirring occasionally, until deep golden and softened, about 12–15 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 2–3 minutes to slightly caramelize, then add the cumin and coriander and stir to combine.
4. Return the browned lamb to the pot along with any accumulated juices. Add the carrots and optional potatoes. Pour in the hot water or broth until it just covers the meat and vegetables; add the bay leaf.
5. Bring to a gentle simmer, reduce heat to low, cover partially and cook until the lamb is very tender, about 1 to 1 1/2 hours. Check occasionally and add a splash more water if the stew reduces too quickly.
6. Remove the lid for the final 10–15 minutes and simmer to thicken the sauce to your liking. Adjust salt and pepper to taste and discard the bay leaf.
7. Sprinkle with chopped parsley or dill and serve hot alongside plain rice, flatbread, or traditional lepyoshka.